Safety risks and quality control in Huangjiu: From raw materials to fermentation process

Abstract

Huangjiu, a traditional Chinese rice wine, faces safety issues from contaminants like pesticide residues, mycotoxins, toxic ions, and sediments. These contaminants not only affect Huangjiu quality but also threaten consumers health. Pesticide residues and mycotoxins primarily originate from raw materials, whereas toxic ions, including heavy metals, mainly result from environmental pollution. Effective control of these contaminants requires enhanced agricultural practices, stricter raw materials regulation, and optimized processing techniques. Precipitation in Huangjiu, caused by protein-polyphenol complexes and oxidation, can be mitigated by optimizing the storage conditions. Despite advances in detection and control methodologies, however, challenges remain due to the lack of standardized contaminant limits. Future research should focus on developing more sensitive detection techniques, enhancing control strategies, and evaluating long-term health effects of these contaminants to ensure the sustained safety and quality of Huangjiu.